Lemon Squares
Aug 5, 2026
June 18, 2026
Total baking time: 30–40 minutes • Yield: 12 pieces, 3 x 3-1/4 inches
A perennial favorite, these Lemon Squares use freshly grated lemon zest and agave nectar … and can be frozen.
I began creating the lemon square recipe for my market table in the late 1970’s or early 1980’s. I read existing recipes for lemon squares. None of them was my idea for lemon squares. This recipe is the outcome of wanting lemony lemon squares!
6.75oz. white rice flour
4.50oz. arrowroot
2.65oz agave nectar
8oz. sweet butter cold
6oz. granulated sugar
8oz. agave nectar
13.80oz. large eggs (about 8)
12oz. fresh squeezed lemon juice
.60oz freshly grated lemon zest set aside in a small bowl
1.20oz. white rice flour
.75oz arrowroot
Instructions:
1. Preheat middle rack of the oven
350 degrees for a 9x13 glass pan
375 degrees for a 9x13 metal pan
2. In the bowl of a food processor place the white rice flour and the arrowroot and quick press 4 to 5 times to incorporate the flours.
3. Cut the butter into 1/4-inch pieces and place into the refrigerator until ready to use.
4. Measure out the agave in a small bowl and set aside.
5. In a large bowl place the granulated sugar, agave nectar, and eggs and whisk together thoroughly.
6. Add the Lemon juice into the egg mixture and whisk in thoroughly.
7. In a small bowl measure out the white rice flour and the arrowroot and whisk together.
8. Add into the egg mixture and whisk to combine. It is okay if you see some of the flour mix not fully incorporated.
9. Add the butter and agave to the flour mix in the food processor bowl.
10. Quick pulse 6 to 7 times or until the mixture looks crumbly.
11. Pour the mixture into the ungreased baking pan and smooth out evenly and then gently hand press the mixture down.
12. Place in the oven to bake 15 to 20 minutes until the edges of the dough are lightly golden.
13. As soon as the pan is in the oven place a large bowl on your working surface, hook a strainer onto the edge of the bowl and pour the egg mixture into the sieve and scape the mixture with a wooden spoon until there is only a fine coating of mixture left on the sieve, Remove the sieve.
14. Add the lemon zest into the egg mixture and whisk in.
15. When the crust is ready gently scoop all of the egg mixture evenly over the hot crust. Place back into the oven.
16. Reduce the oven temperature — 325 degrees for glass; 350 degrees for metal — for 15 to 20 minutes until mixture is set by gently shaking the pan and there is no giggle and it will have a smooth look to the surface of the batter.
17. Remove from the oven and cool to room temperature.
18. Refrigerate until cold about 2 hours before cutting.
19. Cut into 12 pieces 3 inch by 3-1/4 inch or desired size.
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